Contributing Monkie Heather Pace
Published on November 11, 2012
Photographer Heather Pace
I’m in love… with my latest creation – Cinnamon Marshmallow Mousse. It’s fluffy, springy, soft and downright delicious. I guess I’m on a bit of a kick, since I posted a Dark Chocolate Mousse only days ago. This one is inspired by the Cinnamon Chaga Mousse that I made a few months ago.
I’ll be teaching a raw dessert class in Adelaide on Sunday March 6th! I’m so excited about this. It will be my second class in Australia, as I will also be teaching in Byron Bay. Here’s the info:
For the Recipe
1 cup irish moss gel*
3/4 cup cashews
6 tablespoons water
6 drops stevia
5 tablespoons coconut nectar or maple syrup
1 1/2 teaspoons cinnamon
1 teaspoon lecithin powder
1/2 teaspoon pure vanilla extract
Seeds of 1/2 vanilla bean
1/8 teaspoon fresh ground nutmeg
Pinch of himalayan salt
1/3 cup + 2 tablespoons melted coconut oil
Blend all but the coconut oil, until smooth and creamy in a high speed blender.
Add the oil and blend to incorporate.
Spoon into ramekins or dessert bowls and chill in the fridge until set (minimum of a few hours).
Garnish with your favorite goodies!
*Irish Moss Gel
You will need: 3/4 cup chaga tea, reishi tea or water and 2 oz soaked irish moss
Rinse a handful of irish moss in cold water until any bits of debris have been removed. Keep rinsing until the water runs clear.
Allow the moss to soak in cold water for 6-12 hours.
Chop the moss and blend it with the tea or water until it warms up and turns into a gel.
Chill the gel in the fridge for 5-7 days, or use immediately.